This rec pie was made on one of my cousins engagement, I liked is so much that I tried it the very next day, and it came out really nice. Hope you all will like it too

Ingredients:

1. 2 tbsp kasoori methi
2. 2 cups of basmathi rice
3. 1 tbsp ginger garlic paste
4. 2 bay leafs
5. 4 cloves
6. 2 cardamom
7. 2 sticks of cinnamon
8. 1 tsp of shahi jeera
9. 3 tbsp of oil
10. salt to taste
11. 3 green chillies

Method:

1. Wash the rice, soak it in water and keep it aside.
2. Heat oil add bay leafs, cloves, cardamon, cinnamon and shahi jeera, let it fry for 2 mins.
3. Add onions and fry till translucent.
4. Add kasoori methi and ginergarlic paste and fry for 2 more mins.
5. Add salt and 3 cups of water ( it goes this way, for every cup of rice, I use 1 1/2 cups of water).
6. Let the water boil, then strain the water in which rice was soaked, now add this only rice(no water) to the boiling water.
7. Cook for 5 mins on medium high flame and then simmer it with lid on.
8. Switch off the stove after five mins or till u think the rice is cooked.

Mirchi-ka-salan,Raita,bagara-baingan, mutton curry…

Kitchen Notes: All quantities are approx., changes should be made according to the taste.
Recipe Source: own creation.

Hyderabadi Biryani is a popular variety of Biryani.There are 2 styles of preparing this variety. The Katchi Biryani is prepared with the Kacci Akhni method (with raw gravy). It is usually accompanied with Dahi ki Chutney Raita(a yogurt dish) or Mirch ka Salan.
Recipe
Ingredients:
1 whole chicken / 2 lbs chicken,
1 kg Basmati rice / 2 lbs rice
1 cup thinly sliced onions,
2 tsp ginger/garlic paste,
3 tsp chilli powder,
½ tsp turmeric,
100 g cashew nuts,
4 or 5 bay leaves,
4 or 5 cloves,
2 cm long cinnamon sticks,
3 or 4 cardamom pods,
1 or 2 tsp shah jeera,
2 cups mint leaves,
1 cup coriander leaves (cilantro),
½ tsp garam masala powder(shah jeera, elachi, dal chini, lavang),
1 lemon,
1 ½ tsp salt (according to taste),
1 cup ghee (clarified butter),
½ cup yogurt,
1 cup oil,
few strands of saffron,
2 cups finely sliced onions,
Preparation
1. Make deep incisions on the chicken flesh – deep enough for spices to get absorbed but making them too deep could render the pieces smaller. Mix turmeric, chilli powder, salt, garlic paste, yogurt, and half-lemon’s juice. Thoroughly apply this paste onto the meat flesh and let marinate for an hour.
2. Heat about 100 ml of oil. Roast cumin, cloves, cinnamon, depoded cardamom, bay leaves, ½ spoon cumin, 1 spoon coriander powder, and finally add onions(2). Wait a couple of minutes to add mint leaves. When onions turn slight brown, add marinated chicken and cook for about 20-30 min. It should NOT be fully cooked at this stage; add garam masala and coconut powder and turn off flame when about ¾ cooked. Gravy should not be much, chicken pieces should look roasted.
3. Meanwhile, while the chicken is still cooking, prepare the biryani rice. Slightly rinse 3 cups of basmati, and add water little less than the volume of the rice itself so that its only half cooked preferably in an electric cooker. Amount of water actually depends on kind of rice at hand and your experience helps to judge it. Also add 1-2 teaspoons of salt to it. Take a few semi-cooked grains of rice and colour them with diluted saffron for garnishing.
4. You will need a utensil of about 12″ (300 mm) base. Place about half of semi-cooked rice in it. Next, layer half of chicken on it again topped by a layer of rice (half of the remaining). One more layer of remaining chicken, finally with layer of rest of the rice on top ends the rice-chicken layering stage.
5. Heat oil and deep fry half the sliced onions to golden brown. Similarly fry cashew. Garnish the top layer with these two along with 100 ml ghee, coconut milk, saffron rice grains and coriander. Lid the vessel and try making it airtight (but no pressure should build up). Put on high flame for 5 min before reducing it to low flame. The flame should NOT be at the vessel’s centre, but on one side of it. Wait for 2-3 min and turn the vessel to heat other next part on its circumference. This way, keep rotating the vessel every 2-3 min for about 20 min. Every time you turn it, carefully disturb the contents by a shake/jerk so as to avoid settling of ghee at the bottom.
6. Put off the flame and wait for about 10 min before opening. Before serving, mix the medley from the bottom. Serve with boiled egg halves. Enjoy. Rightly and carefully made, its an epicure’s paradise.

Note: Got the recpie from wikipedia.
http://en.wikipedia.org/wiki/Wikipedia:Copyrights

Ingredients :

1. Kheema (Lamb/Goat) – 1lbs
2. Chana Dal – 3 tbsp
3. Egg White – 1 no’s
4. Boiled Eggs – 3 no’s
5. Ginger Garlic Paste – 1 tbsp
6. Kaju – 8 soaked and make a paste of it with little water.
7. Chilli Pwd – 1 tsp
8. Turmeric Pwd – 1/2 tsp
9. Garam Masala Pwd – 2 tsp
10. correinder and Mint finely chopped 4 tbsps
11. Salt to taste
12. Maida 2 tbsp
13. Oil for frying
14. Lemon and onion for serving

Method:

1. Mix kheema, chanadal, chilli pwd and salt in 2 cups of water and boil it on medium flame with lid closed for 30 mins.
2. Strain the water and let it cool.
3. Make a fine paste of the above mixture in the mixer (try to use the pulse mode) with kaju paste and egg white.
4. Take it out in a bowl, add garam masala pwd, ginger garlic paste, corriender, pudina, turmeric pwd and mix it with a spoon.
5. Make slices of boiled egg.
6. Take the mixture and insert one sliced egg in the centre and give it a shape of the kabab( round shape).
7. Roll the kababs in the dry maida flour and swallow fry it in a frying pan or deep fry it. Fry it till its golden brown on both sides.
8. Serve hot with lime and onion slices. Can be eaten as a snack.

Ingredients :

1. Kheema (Lamb/Goat) – 1lbs
2. Chana Dal – 3 tbsp
3. Egg White – 1 no’s
4. Boiled Eggs – 3 no’s
5. Ginger Garlic Paste – 1 tbsp
6. Kaju – 8 soaked and make a paste of it with little water.
7. Chilli Pwd – 1 tsp
8. Turmeric Pwd – 1/2 tsp
9. Garam Masala Pwd – 2 tsp
10. correinder and Mint finely chopped 4 tbsps
11. Salt to taste
12. Maida 2 tbsp
13. Oil for frying
14. Lemon and onion for serving

Method:

1. Mix kheema, chanadal, chilli pwd and salt in 2 cups of water and boil it on medium flame with lid closed for 30 mins.
2. Strain the water and let it cool.
3. Make a fine paste of the above mixture in the mixer (try to use the pulse mode) with kaju paste and egg white.
4. Take it out in a bowl, add garam masala pwd, ginger garlic paste, corriender, pudina, turmeric pwd and mix it with a spoon.
5. Make slices of boiled egg.
6. Take the mixture and insert one sliced egg in the centre and give it a shape of the kabab( round shape).
7. Roll the kababs in the dry maida flour and swallow fry it in a frying pan or deep fry it. Fry it till its golden brown on both sides.
8. Serve hot with lime and onion slices. Can be eaten as a snack.

Ingredients

Basmathi Rice 4 cups
Hard boiled Eggs 6 nos
Yogurt 1/2 cup
Onions 2 medium sized
Green Chillies 6 nos
Mint leaves 20-30
Coriander leaves 1/2 bunch
Red Chilli powder 1 tea spoon
Turmeric 1/2 tea spoon
Salt according to taste
Oil for frying
Ghee 1 table spoon
Whole Garam Masala 1/2 table spoon
Garam Masala powder 1/2 tea spoon
Lemon Juice 1 table spoon

Method:

1.Wash the basmathi rice and half boil with a large amount of water with whole garm masala and 4 to 5 green chillies (slited vertically) and little salt.
2.Make vertical slits on the eggs and marinate with yogurt, red chilli powder, turmeric powder, powered garam masala, little salt. After it is done drain the water and keep it aside.
3.Make thin round slices of onions and deep fry them in the oil until golden brown and strain it on a paper towel, to this add rest of the green chillies (slited vertically), mint leaves and coriander leaves and keep it aside.
4.In thick bottom vessel put some oil (about 1 tea spoon) and pour the marinated mixture and then layer it with onion mixture and pour the lime juice and then layer it with half boiled rice. On the top put some little preheated oil (used for frying onion) and ghee.
5.Keep the lid tightly and keep it on the stove for 20 to 25 mins on a very very small flame. After it is done mix slowly and serve.
6.Can be served with raitha.

Greater Hyderabad is a new face for Hyderabad which is now in trouble with Traffic!!!. People are disgusted with the traffic and due to this the impact is violation of Rules & Regulations.

Who is responsible for this? and Here the answer goes : SOFTWARE

Software which changed the life style of Hyderabad and is becoming headache for normal people.

Reasons
1) Awesome salaries …Each software guy/gal consist of bike or two wheeler
2)Heavy constructions in city to make cash with Software techs.

FYI:

Hectic timings in Hyd: Morning (8 To 10.30) and Evening (6.30 to 9) Now decide when to travel in City…….!!!!!!!

Cognizant Technology Solutions plans to add over 30 lakh sq ft of office space across the country to make room for 30,000 new employees by 2008.

Cognizant clocked a turnover of $1 billion in 12 years since its inception in 1994 has set a revenue guidance of $2 billion in the next 18 months

This will be a part of Cognizant’s $200-million investment in India in 2007 and 2008.

Cognizant will develop state-of- the-art techno-complexes and expand infrastructure in five cities, including Chennai, Coimbatore, Hyderabad, Calcutta and Pune.

India is integral to Cognizant’s global delivery model. About 75 per cent of Cognizant’s global headcount (33,000 of 43,000 employees) are in India. The remaining 10,000 professionals work at our development locations in Shanghai , Toronto, Phoenix, Buenos Aires and client locations across the globe.

Each of Cognizant’s development centres focuses on specific industries or solutions.

Cognizant also plans to broaden the geographic presence and expand its international executive management team to cater to the increasing demand from non-US markets such as Europe and Japan which are interested in adopting large-scale offshoring.

The company which clocked a turnover of $1 billion in 12 years since its inception in 1994 has set a revenue guidance of $2 billion in the next 18 months.

Source: The Telegraph